Follow these simple steps to create your Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Maple Butter:

1. Preheat Your Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar until well combined.

3. Cut in Butter: Add the cold, cubed butter into the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

4. Combine Wet Ingredients: In another bowl, whisk together the pumpkin puree, buttermilk, egg, and vanilla extract until smooth and well blended.

5. Form the Dough: Gradually pour the wet mixture into the dry mixture, stirring gently until just combined. Be careful not to over-mix; the dough should be slightly sticky.

6. Shape the Biscuits: Turn the dough out onto a floured surface. Pat it into a 1-inch thick round. Using a biscuit cutter or a knife, cut the dough into large, cathead-sized pieces (about 3-4 inches in diameter).

7. Prepare for Baking: Place the cut biscuits onto the prepared baking sheet, ensuring they are spaced apart. Brush the tops with a little milk or melted butter.

8. Sprinkle with Cinnamon Sugar: Generously sprinkle the tops of the biscuits with cinnamon sugar for an extra crunch and sweetness.

9. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the biscuits are golden brown.

10. Prepare the Whipped Maple Butter: While the biscuits are baking, beat together the softened butter, maple syrup, and ground cinnamon until fluffy and smooth. Set aside.

11. Cool: Once the biscuits are done, remove them from the oven and let them cool for a few minutes on a wire rack.

12. Serve with Butter: Serve warm, spreading a generous dollop of whipped maple butter on each biscuit.